Ingredients:
1/2 cup unsalted butter, melted (do not substitute)
2 tablespoons fresh chives, snipped
1 tablespoon granulated sugar
1 1/2 teaspoons fresh lemon juice
Salt and freshly ground black pepper, to taste
6 ears sweet corn, husked
Description:
This simple grilled corn on the cob recipe lets the natural sweetness of fresh ears shine while adding a bright, buttery finish from the chive-lemon butter. It’s ideal for backyard barbecues, picnics, or a quick summer side. The melted butter mixture flavors the kernels without overpowering them, and wrapping the corn in foil locks in steam and keeps the cobs tender and juicy. The sugar enhances the corn’s sweetness subtly, and a touch of lemon balances the richness. Prepare the butter mixture ahead of time for an easy assembly at the grill.
Directions:
1. Prepare the butter mixture: In a small bowl, combine the melted butter, snipped chives, granulated sugar, and lemon juice. Whisk gently until evenly blended. Taste and adjust sugar or lemon as needed. Do not add salt yet—salt will be added to each ear after wrapping so you can control the seasoning.
2. Prepare the corn: Remove the husks and silk from each ear, and rinse the cobs under cold water to remove any remaining silk or debris. Pat the ears dry with a clean kitchen towel or paper towel.
3. Season and wrap: Place each ear of corn on a piece of heavy-duty aluminum foil large enough to completely enclose it. Brush or spoon the butter mixture generously over each ear, rotating the cob so the mixture coats all sides. Sprinkle salt and freshly ground black pepper over each ear to your taste. Wrap each cob tightly in foil, making sure to crimp the ends so steam stays inside and the foil does not tear.
4. Grill: Preheat your grill to medium heat. If using charcoal, arrange the coals so the hottest area is slightly offset from where the corn will be placed—placing ears around the edge of the charcoal line helps prevent direct flare-ups and encourages even cooking. Place the foil-wrapped ears on the grill and cover. Grill for about 20 minutes, turning every 5 minutes to ensure even cooking and to avoid hot spots.
5. Check and serve: After 20 minutes, carefully open one packet to check tenderness—the kernels should be tender but still plump. If needed, return to the grill for an additional 3–5 minutes. Remove the cobs from the grill using tongs and let them rest for a minute before unwrapping. Serve hot, adding an extra pat of butter or a sprinkle of chopped chives if desired.
Notes and Tips:
– Use fresh sweet corn for the best texture and flavor—look for tight husks and bright green leaves when selecting ears.
– Wrapping the corn in foil traps steam from the melted butter and natural kernels, yielding tender results; if you prefer a charred flavor, unwrap the foil for the last few minutes of grilling and turn the cobs directly on the grate.
– If you like more acidity, increase the lemon juice by an additional 1/2 teaspoon; for a richer result, use a mixture of butter and a splash of olive oil.
– This method works equally well on gas grills and charcoal grills. On a gas grill, maintain medium heat and turn frequently to prevent scorching.
Servings: 6
Time preparation: 20 min.
Time total: 40 min.